Recipe

Chicken D Iberville Recipe

Add Step-by-Step Photos	Lacrenshaw / All my dishes 8 months, 2 weeks ago Originally excerpted from Charlotte Skelton's book Absolutely a la Carte, you may "kitchen express" this by substituting deli-roasted chicken and cooking rice in sherry and 3 cups stock. I found this on myrecipes. Prep:60m Cook:75m Servings:16	Lacrenshaw
	chicken sherry celery onion currypowder rice butter mushrooms sourcream butterycrackers frenchfriedonions

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Ingredients

2 (3 pound) whole chickens

1 cup water

1 cup dry sherry

2 celery stalks

1 onion, quartered

1 1/2 teaspoons salt

1/2 teaspoon curry powder

1/4 teaspoon pepper

1/4 teaspoon poultry seasoning

2 (6 ounce) long grain and wild rice mix

1/2 cup butter

16 ounces mushrooms, sliced

1 bunch green onions, chopped

8 ounces sour cream

1 (10.75 ounce) can cream of mushroom soup

1 sleeve round buttery crackers, crushed

6 ounce can French-friend onion rings, crushed

1/4 cup butter, melted

1/4 teaspoon paprika

1/8 teaspoon garlic powder

Directions

In a large Dutch oven, bring to a boil the chickens, water, dry sherry, celery, onion, salt, curry powder, pepper and poultry seasoning.

Reduce heat, cover and simmer for 1 hour OR until chicken is done.

Remove chicken, reserving broth.

Allow chicken to cool.

Pour broth through a fine wire strainer into an 8-cup measuring cup; discard solids from strainer.

Preheat oven to 350 degrees F..

Cook rice according to package direction, substituting 4 1/4 cups broth for water and omitting butter.

Add water to broth if necessary.

Skin, bone and coarsely chop or shred chicken.

Melt 1/2 cup butter in large Dutch oven over medium heat.

Add mushrooms and green onions; saute until tender, 10 minutes.

Stir in rice, chicken, sour cream and soup.

Spoon mixture into a 4-quart OR 15x10" casserole dish OR three 8 or 9" square baking dishes.

Stir together crackers and fried onions.

Stir in melted butter, paprika and garlic powder.

Sprinkle evenly over casserole.

Bake, covered, for 20 to 30 minutes.

Uncover and bake 5 to 10 minutes more OR until bubbly.

TO MAKE AHEAD: Cover tightly with foil and freeze for up to 1 month. Thaw overnight in refrigerator. Bake as directed. May be baked frozen, but double the baking time.

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